Salmon with kale and brussels sprout slaw

Serve chargrilled salmon with crunchy slaw and sweet potato chips for a super easy, veggie packed meal that is ready in under 30 minutes.

4

5m

25m

Ingredients

  • 750g pkt McCain Sweet Potato Straight Cut Chips
  • 2 tbs Coles Extra Virgin Avocado Oil
  • 4 salmon fillets, skin off
  • 350g pkt Coles Kaleslaw Salad Kit
  • 150g Brussels sprouts, thinly sliced

Method

STEP 1

Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange the chips in a single layer on the lined tray. Bake for 20-25 mins or until the chips are crisp and heated through.

STEP 2

Meanwhile, heat a chargrill on medium. Drizzle salmon with 1 tbs of oil. Season and cook on grill for 2-3 mins each side or until cooked to your liking.

STEP 3

Prepare the salad kit in a large bowl following packet directions. Add the Brussels sprouts and remaining oil and toss to combine.

STEP 4

Divide the Brussels sprout mixture and chips among serving plates. Top with the salmon and serve immediately.

Dietary Information

Heart healthy
Kid-friendly
Nut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.